Turkish Pide

Ingredients

Instructions

0 of 6 steps complete

1. 1Mix flour, yeast, sugar and ½ teaspoon salt. Add warm water and 1 tablespoon oil and knead for 8–10 minutes until smooth. Cover and let rise for about 1 hour until doubled; this is resting time, separate from active prep.
2. 2Heat remaining oil in a skillet. Cook onion and pepper for 5 minutes, then add beef and cook for 7–8 minutes until browned and at least 160°F (71°C). Drain excess fat.
3. 3Stir in tomatoes, tomato paste, paprika, remaining salt and pepper. Cook for 5 minutes until the filling is moist but not watery. Spread on a plate to cool slightly while shaping the dough.
4. 4Preheat oven to 450°F (230°C). Divide dough into four balls and roll each into an oval about 12 by 6 inches. Transfer to two parchment-lined baking sheets.
5. 5Divide filling down the centers, leaving a 1-inch border. Add cheese, fold the long edges partly over the filling and pinch the ends firmly to form boats. Brush only the dough edges with beaten egg.
6. 6Bake for 14–18 minutes until dough is golden and filling reaches 165°F (74°C), rotating trays halfway through. Sprinkle with parsley, rest for 5 minutes and slice. Refrigerate within 2 hours for up to 3–4 days and reheat to 165°F.